Spicy Southwest Shrimp Tacos with Pico De Gallo and Crema

There’s nothing quite like a plate of shrimp tacos for dinner. These shellfish-packed tacos are hearty, satisfying and absolutely delicious. Tender bites of seared shrimp seasoned with a Southwest spice blend are piled into warm flour tortillas along with sautéed green pepper and onion, a tangy hot sauce crema and fresh pico de gallo.

This recipe comes together quickly, making it perfect for busy weeknights. The combination of spicy shrimp, cool crema and bright pico creates a flavor explosion in every bite. Get ready to taco ’bout a new favorite!

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lime and cut it into quarters. Halve the red onion, peel it and thinly slice it; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Finely dice the tomato. Halve the green pepper lengthwise, remove seeds and slice into ¼-inch-thick strips.
2. Rinse the shrimp under cold water and pat dry with paper towels. In a medium bowl, toss the shrimp with the Southwest spice blend and a squeeze of lime juice. Set aside to marinate.
3. In another medium bowl, combine the minced onion, diced tomato, half the lime zest, ¼ teaspoon sugar (½ teaspoon for 4 servings) and a squeeze of lime juice to taste (save some lime juice for later). Season with salt and pepper. This is your pico de gallo.
4. In a small bowl, mix the sour cream with as much hot sauce as you like. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt. This is your crema.
5. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the green pepper strips, sliced onion, salt and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. Add another drizzle of oil to the pan and add the shrimp. Cook until opaque and cooked through, 3-4 minutes. Stir in the remaining lime zest and juice from the remaining lime wedges. Season with salt and pepper.
6. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates and fill with the shrimp and vegetable mixture. Top with pico de gallo and crema. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning and cooking.

What can I substitute for Southwest spice blend?

You can make your own by mixing chili powder, cumin, garlic powder, onion powder, smoked paprika and a pinch of cayenne.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat shrimp and veggies in a skillet and refresh the pico and crema.